COCONUT CHARLIE'S BEACH BAR & GRILL
17120 GULF BLVD, North Redington Beac FL 33708 · 727.391.400
Last inspected Feb 24, 2026 · 7 visits since August 2023
FEB 24
AUG 24
JAN 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies near dish washing area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2020049243 | Oct 5, 2020 | Dec 3, 2020 | $400 |
Inspection history
7 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Displayed food not properly protected from contamination. Containers of garnishes at outdoor bars not covered, staff put lids on containers
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment remodeled outdoor tiki bar. Per Carly at Plan Review, remodel plans were submitted on 2/2/26 and have been assigned to Reviewer Rory S. who has remained in contact with operator; plans not yet approved.
Accumulation of lime scale on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable. Cook line
Show the remaining 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. Oven handle on cook line, removed
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on shelf above cook line
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. Oven door handle
In-use wet wiping cloth/towel used under cutting board.
Single-service articles not stored inverted or protected from contamination. Coffee filters unprotected at coffee machine across from cook line
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items on cook line, held less than 4 hours, time mark added
In-use wet wiping cloth/towel used under cutting board. On cook line
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw salmon over cooked fish filets in walk in freezer, order corrected
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over vegetables in reach in cooler, order corrected. Raw seafood over cooked chicken and hot dogs in walk in cooler, order corrected
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items on cook line, all held less than 4 hours
Cutting board has cut marks and is no longer cleanable. Cook line
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef steaks (46F - Cold Holding), staff added ice
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items on cook line with no time mark
Remodel plans show hand sink next to prep sink adjacent to dish washing area. Hand sink was not installed. Operator will install hand sink across from dish machine
Ice buildup in walk-in freezer.
Mop sink has not yet been installed in laundry room (per plans) due to plumbing issues. Property has mop sink outside on first floor
No handwashing sign provided at a hand sink used by food employees. Behind bar, replaced
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Indoor bar dish machine chlorine 0ppm, replaced chemical 50ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies near dish washing area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line-plantains (58F - Cold Holding); raw chicken (48F - Cold Holding); raw breaded shrimp (46F - Cold Holding); raw beef (51F - Cold Holding). Ice bags added to proteins. Plantains added to time as a public health control. Retemp-beef 43F, shrimp 43F, chicken 42F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Accumulation of food debris on back side of flat top
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelves with food in dry storage, removed
Soiled dry wiping cloth in use. cook line
Unclean building components, attachments or fixtures. Magnetic knife racks soiled near dish washing are
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.